SWAPNIL PATEL
Kamuela,HI
Summary
Visionary and results-driven Hospitality Executive with a distinguished history of elevating Forbes 5-Star luxury standards, optimizing labor models, and achieving significant financial performance. Expertise in orchestrating high-volume, multi-unit food and beverage operations, curating premier beverage programs, and implementing strategic restructures that enhance profitability while enriching the guest experience. Proficient in leveraging advanced data analysis, forecasting, and cross-training initiatives to manage large-scale luxury service operations accommodating up to 1,200 guests daily while maintaining stringent cost controls. A commitment to excellence ensures the delivery of unparalleled service and operational efficiency in dynamic environments.
Overview
7
7
years of professional experience
Work History
Senior Restaurant Manager
Fairmont Orchid
09.2025 - Current
- Oversaw direct operations for Brown's Beach House, Hale Kai Beach, and Kahakai Cruiser with an annual F&B revenue exceeding $13 million. Guaranteed exceptional Forbes 5-star luxury dining experiences through personalized service. Directed cross-functional teams to improve service delivery and operational processes. Managed beverage curation initiatives to provide guests with premium selections. Crafted strategic business proposals for executive review to facilitate informed decision-making.
- Direct, mentor, and structurally develop a subordinate leadership team comprising two Restaurant Managers and two Supervisors, fostering an environment of professional growth, robust team engagement, and clear succession pathways.
- Financial & Labor Optimization: Authored and executed a strategic business case to restructure the coastal outlet service model, transitioning to a 1:1 Server/Server Assistant framework. Generated over $81,000 in projected labor savings while actively increasing covers, check averages, and tip pool potential for the unionized workforce.
- Luxury Beverage Programming: Curate and manage high-end wine and mixology programs, developing comprehensive training materials for premium selections (e.g., Opus One, top-tier Bordeaux) and designing innovative, zero-proof and craft cocktail menus.
- Launched innovative promotional campaigns such as "Sunset Flight: Tacos & Tequila" beachside experience in conjunction with Moet and Hennessy to boost revenue generation during critical service intervals.
- Streamlined operational reporting by distinguishing transient leisure statistics from group business, providing executive committee with reliable actionable business trend analyses.
- Constructed and launched effective contingency protocols for silverware POS and Opera system outages, securing continuous guest service and revenue generation.
- Established comprehensive training programs for staff boosting service quality and operational efficiency.
- Managed team in deploying cost control strategies aimed at improving food and beverage operations.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Created comprehensive staff training programs to strengthen service skills and increase overall efficiency.
Restaurant Manager
Fairmont Orchid, Hawaii
12.2024 - 09.2025
- Executed daily front-of-house operations and enhanced guest relations at premier oceanfront dining venue. Led service team in achieving top-tier Forbes Travel Guide 5-star and AAA Four Diamond service standards. Developed and implemented commercial strategies to elevate dining experience. Navigated high-volume luxury environment while optimizing operational processes.
- Orchestrated upselling initiatives alongside server wine-sales contests and menu engineering, facilitating $8 rise in average guest check within first 6 months of tenure.
- Developed, advertised, and implemented a profitable series of premium wine-pairing dinners and high-end culinary events with renowned global wine labels like Dom Pérignon, Collet, and Rombauer, substantially increasing food and beverage revenue and improving local brand recognition.
- Facilitated strategic alliances with resort's sales, marketing, and public relations teams to develop focused promotional campaigns boosting digital engagement and establishing restaurant as top dining venue on island of Hawaiʻi.
- Formulated and executed varied guest journey touchpoints coupled with tailored service sequences that raised overall guest satisfaction scores and increased repeat resort and local patronage.
- Directed inspiring daily pre-shift briefings centered around immaculate service etiquette, consistently auditing service protocols to maintain flawless brand alignment and rigorous compliance with luxury resort standards.
Restaurant Manager
Fairmont Banff Springs Hotel
08.2023 - 12.2024
- Elevated responsibility to manage daily multi-unit operations at 2 major and 2 micro outlets within prestigious high-volume luxury hotel generating over $6 million in annual f&b revenue and providing service for up to 1200 guests daily.
- Refined labor cost management through diligent schedule oversight with Unifocus/Dayforce, tailoring staffing levels to business requirements and implementing comprehensive cross-training strategies.
- revenue & sales strategy: recorded daily sales, designed unique micro-outlet projects, and assessed sales data to pinpoint trends affecting purchasing decisions and promotional strategies.
- Led recruitment and mentorship of junior managers alongside a large team. Implemented performance evaluations to drive employee development. Co-chaired health and safety committee, promoting workplace safety for over 300 employees.
- Inventory Management: Correctly calculated inventory (Birch Street) and ordered supplies to ensure quality consistency without over-capitalizing on stock.
- Led daily operations to ensure exceptional guest experiences and maintain high service standards.
- Developed training programs for staff, enhancing performance and fostering a culture of teamwork.
- Negotiated with suppliers to secure better pricing, improving restaurant's profit margins.
- Implemented cost-saving strategies, reducing waste through meticulous inventory management.
Assistant Restaurant Manager
Fairmont Banff Springs Hotel
12.2021 - 08.2023
- Oversaw cleanliness and upkeep of all restaurant areas to meet operational standards. Ensured precise financial reporting by closely monitoring daily cash transactions.
- Coordinated staff schedules, securing optimal coverage during peak hours and achieving reduced labor costs.
- Optimized customer satisfaction by professionally managing and resolving complaints promptly.
- Directed restaurant operations and revised schedules to address peak customer demand.
- Organized frequent meetings with staff to review performance and address any concerns.
- Facilitated teamwork among waitstaff and bussers during bustling shifts like dinner hour.
- Strengthened staff morale through strategic communication skills and motivational methods, promoting greater teamwork and productivity.
- Led team of up to 40 restaurant personnel maintaining outstanding customer service and quality criteria.
- Aided restaurant manager in executing financial tasks such as budgeting, forecasting, expense monitoring, and payroll administration.
- Managed inventory control initiatives decreasing waste and sustaining optimal stock levels.
- Supervised daily restaurant operations, ensuring high standards of service and guest satisfaction.
- Developed training programs for staff, enhancing team performance and operational efficiency.
Assistant Restaurant General Manager
Oliver and Bonacini
01.2021 - 12.2021
- Managed all aspects of daily operations, budgeting, inventory control, and vendor relations for a high-profile dining venue.
- Financial Management: Executed payroll, timekeeping, and monitored daily cash transactions, ensuring 100% accuracy in financial reporting.
- Guest Satisfaction & Standards: Improved overall customer satisfaction by implementing new service standards, staff training programs, and assisting in the development of new menus to drive repeat business.
- Operational Efficiency: Managed staff schedules to ensure adequate coverage during peak times while simultaneously reducing overarching labor costs.
Food and Beverage Supervisor
J.W. Marriott
05.2019 - 01.2021
- Beverage Cost Reduction: Implemented new drink policies and in-house batching protocols (syrups, tonics, tinctures), directly reducing over-pouring by 6%.
- Turnover Optimization: Optimized table turnover rates and reduced wait times during peak hours by training staff on efficient service techniques and refining seating arrangements.
- Cross-Training Initiatives: Collaborated with management to develop cross-training programs, enhancing employee versatility and reducing downtime during staff absences.
Education
WSET Level 2 Award in Wines -
Wine & Spirit Education Trust
Post Graduate Diploma - Tourism and Hospitality Management
Fanshawe College
London, ON04-2019
Bachelor of Business Administration (BBA) - Global Tourism & Hospitality Management
Sardar Patel University
India06-2017
Skills
- Strategic Leadership: Multi-Unit Operations, P&L Management ($13M Revenue), Labor Cost Optimization
- Operational Excellence: Inventory & POS Systems (Birch Street, Silverware, Micros, Squirrel), Contingency Planning
- Luxury Hospitality: Forbes 5-Star & 4-Diamond Standards, High-End Beverage Programming, VIP Guest Relations
- Workforce Management: Talent Acquisition (SmartRecruiters), Labor Platforms (UniFocus, Dayforce), OHS Co-Chair
LANGUAGES
English (Full Professional)
Hindi (Native)
Gujarati (Native)
Bengali (Professional Working)
Punjabi (Limited Working)
Timeline
Senior Restaurant Manager
Fairmont Orchid
09.2025 - Current
Restaurant Manager
Fairmont Orchid, Hawaii
12.2024 - 09.2025
Restaurant Manager
Fairmont Banff Springs Hotel
08.2023 - 12.2024
Assistant Restaurant Manager
Fairmont Banff Springs Hotel
12.2021 - 08.2023
Assistant Restaurant General Manager
Oliver and Bonacini
01.2021 - 12.2021
Food and Beverage Supervisor
J.W. Marriott
05.2019 - 01.2021
Bachelor of Business Administration (BBA) - Global Tourism & Hospitality Management
Sardar Patel University
Post Graduate Diploma - Tourism and Hospitality Management
Fanshawe College
WSET Level 2 Award in Wines -
Wine & Spirit Education Trust